1) Cyprinus carpio eggs
鲤鱼卵
2) carp
[英][kɑ:p] [美][kɑrp]
鲤鱼
1.
Toxicity stress of beta-cypermethrin on carp;
高效氯氰菊酯对鲤鱼的生化指标影响研究
2.
Processing technology of beverage through enzymatic hydrolysis and fermentation of carp;
鲤鱼酶解发酵制饮料的技术研究
3) carps
鲤鱼
1.
Effects of taurine on growth and nutritional value of carps;
牛磺酸对鲤鱼生长及营养价值的影响
2.
Effects of cysteamine on production performance and physiobiochemical indexes of carps;
半胱胺对鲤鱼生产性能及生化指标的影响
3.
Isolation and identification of Aeromonas sobria from infected carps and its sensitivity to drugs;
鲤鱼温和气单胞菌的分离鉴定和药敏试验
4) Cyprinus carpio
鲤鱼
1.
Simulating Studies on Bioaccumulation and Elimination of The Organic Compounds of Ri ver in the Cyprinus carpio.;
江河中有机污染物在鲤鱼体内富集与释放的模拟研究
2.
Effect of Lentinan on the Activation of Immunological Cell Culture In vitro in Cyprinus carpio;
香菇多糖对鲤鱼(Cyprinus carpio)离体培养免疫细胞的活性调节作用
3.
Influence on the expression quantity of five genes in the different tissues of common carps Cyprinus carpio under the low temperature;
低温对鲤鱼的5个基因在不同组织中表达量的影响
5) Common Carp
鲤鱼
1.
Effects of Dipterex on the AChE and ATPase Activities in Common Carp(Cyprinus carpio) Tissues;
敌百虫对鲤鱼组织乙酰胆碱酯酶和腺三磷酶活力的影响
2.
Purification and identification of major allergens of common carp;
鲤鱼主要变应原的分离、鉴定与纯化
3.
Selection of microsatellite molecular markers associated with the character of cold tolerance of common carp;
筛选与鲤鱼抗寒性状相关的微卫星分子标记
6) cyprinus carpio L
鲤鱼
1.
Pathological Study on the Acute Copper Poisoning in Cyprinus carpio L.;
鲤鱼急性铜中毒的病理学研究
2.
Toxicity of 26 nitro-aromatic compounds to cyprinus carpio L.
本文报告了26个硝基芳烃大对鲤鱼(Cyprinus carpio L)的急性毒性,应用LSER法得出了相关关系显著的QSAR方程。
3.
In order to clone and study immune related genes in carp (Cyprinus carpio L.
1建库试剂盒构建了经有丝分裂原刺激的鲤鱼外周血白细胞 c DNA文库。
补充资料：白汁鲤鱼
用料]
活鲤鱼750克，熟火腿50克，熟冬笋50克，香菇50克，黄瓜皮50克，姜片15克，葱节20克，精盐10克，料酒15克，胡椒面2克，味精2克，猪网油100克，化猪油50克，水豆粉30克，清汤适量。
[制法]
①鲤鱼开膛洗净，用开水烫一下，捞入温水中，再取出，去尽鱼皮和杂质，两面各剞5刀。
②将鱼用料酒、盐、胡椒面、味精码味，姜、葱放鱼身上，盖一层网油，腌1小时，上笼蒸熟后取出，去掉网油、姜、葱，放入另一只盘内。
③火腿、冬笋、香菇、黄瓜皮，分别切成3.3厘米大的片。黄瓜皮开水焯熟，清水泡凉。
④锅内油热，下姜、葱炒出香味，加汤稍煮，捞去姜、葱，放入火腿、冬笋、香菇、黄瓜皮、猪油，加盐、料酒、味精，尝好味，下水豆粉勾芡，浇在鱼上即成。
此菜系用白汁加配料，浇在蒸熟的鲤鱼上成菜，故名白汁鲤鱼。色泽鲜艳，鱼肉细嫩，多种配料，清淡爽口。吃辛辣厚味后再品尝此菜效果最好。为夏令美味佳看，可用于筵席或家庭待客。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条